Who knew that February 4th is national Homemade Soup Day! Different cultures use unique ingredients and spices to create distinct soup flavors, showcasing their local food traditions. 

Not your grandma’s minestrone soup, but the quintessential Persian soup  Ash-e Reshteh with a little bit of pearl barley so technically a cross between Ash-e Reshteh and Ash –e-jow, a barley stew prepared by slowly cooking beans and grains with a ton of fresh herbs and spinach. The soup is topped with crispy fried onions, garlic and a dollop of yoghurt or sour cream.  

The inspiration for this recipe came from the Jerusalem Mediterranean Restaurant that we absolutely love.  They serve this fabulous vegetarian Ash which hits the spot every time, every bowl of this velvety and restorative soup provides much comfort and warmth! 

Not only is this soup super easy to make, but it is also a great choice for those who are vegetarian, vegan, or can be made with gluten free pasta!

Ingredients:

• 3-4 tablespoon olive oil
• 1 cup chopped leeks finely sliced
• 1 large yellow onion diced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/4 cup white basmati rice
• 1/4 cup pearl barley
• 1/2 cup brown lentils (not red)
• 5 cups water, plus more as needed
• 1/2 cup garbanzo or cannellini beans
• 2 ounces baby spinach (about 2 cups)
• 1 bunch fresh parsley finely chopped 
• 1 cup chopped cilantro finely chopped
• ½ cup finely chopped scallions, green parts only
• 2 cup chopped dill *optional
• 1 teaspoon Pink Himalayan salt, plus more as needed
• 1.5 teaspoons freshly ground black pepper
• 8 ounce Persian Flat Noodles (Reshteh Ash) or linguine pasta or quinoa noodles
• Plain Greek yogurt, for serving

For the caramelized onion and garlic garnish:

• 2 large yellow onions sliced thinly
• 4 cloves garlic sliced thinly
• 1/4 cup Sunflower or olive oil
• 1 teaspoon Pink Himalayan salt, plus more as needed
• *dried mint (I did not use any)

Method:
Make the ash:

1. Heat 3-4 Tbsp. of sunflower or cup olive oil in an Instant Pot insert or large heavy-bottomed pot over medium heat.
   
   
2. Add the onion and leeks and cook until translucent, about 5 minutes.
   
   
3. Add salt, black pepper, ground cumin & coriander powders, and turmeric and stir to coat the onions.
   
   
4. Add basmati rice, pearled barley, lentils and 5 of cups water and bring to a simmer.
   
   
5. Cover with a lid and press the ‘MULTIGRAIN’ function or pressure cook for 15 minutes.
   
   
6. Drain and rinse 1-can garbanzo or cannellini beans add with pasta to the soup and cook for another 10 minutes.
   
   
7. Add the spinach, parsley and scallions, and return to a light simmer.
   
8. Adjust the seasoning as needed.
   
   
9. Serve by garnishing with the fried onions, yogurt, and a drizzle of olive oil with crusty bread or pita.
   

Make the Caramelized Onion and Garlic Garnish.

1. Thinly slice 2 large yellow onions and the 4 garlic cloves.

2. Heat 1/4 cup olive oil in a large skillet over medium heat.

3. Add the onions and a pinch of salt and cook, stirring occasionally, until deep golden brown, about 20 minutes, adjusting the heat as needed.

4. Add the garlic and fry until crispy and golden brown- do not burn.

5. Taste and season with salt and black pepper as needed.